Olive Oil Biscotti with Hazelnuts & Rose Water

Preparation info
  • Makes about


    • Difficulty


Appears in
The New Kosher

By Kim Kushner

Published 2015

  • About

As I noted earlier, when it comes to cooking of any kind, less is often more, and this recipe is a testament to that philosophy. The combination of rose water and olive oil here results in the perfect little cookie. Accompany with freshly made coffee for the ultimate pairing.


  • 1 large egg
  • 1 cup (8 oz/250 g)


Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.

In a stand mixer fitted with the whisk attachment, beat together the egg and sugar on medium speed for 1 minute. Add the cinnamon, oil, ¼